Lemony Kale Rigatoni Pasta

This vegan, oil-free Italian recipe pairs dark kale with creamy white beans and crunchy pistachios. Whole wheat rigatoni works great to hold the lemony white wine sauce, but you can also use brown rice pasta shells for a gluten-free version.

To make the sauce: In a small pot, combine the white wine, lemon zest, cashew butter, and sliced garlic.Cover and simmer on low till garlic softens, about 10minWhen garlic and cashew butter are soft, use a fork to mash to a paste. Add the red chili flake and keep on low heat, covered. Zest the lemon and add to the sauce. Halve and juice the lemon into the sauce.Whisk in the cheesy nutritional yeast and salt. Your sauce is ready. If using for pasta, keep on the stove, covered, on the lowest heat possible, until pasta is ready.

To make the pasta and kale: Gather ingredients. Bring a large pot of water to a rolling boil. Pour your White Wine Sauce into a wide pan. Cover and bring to a low simmer.To make the pasta: Boil the pasta in the pot of boiling water. Cook according to the package directions, about 10 min, until almost done. You want the pasta to still have some "bite".While the pasta is boiling, strip the kale. Discard the stems. Chop the kale leaves into bite-sized pieces.Add the chopped kale and 1/2 cup of the pasta boiling water to the pan with the white wine sauce. Stir to wilt the kaleWhen the pasta is almost done, ladle out 1 cup of the pasta boiling water into the pan with the white wine sauce. Drain the pasta and add to the pan with the white wine sauce. Add the beans to the same pan.Stir and cook until the pasta is tender, just 2 minutes or so. Let the liquid reduce. When the sauce has thickened and is creamy, turn off the heat.Taste adjust seasoning.Top with chopped pistachios and serve

Chef's Tips: You can substitute with any dark greens for this dish. Mustard greens or arugula will add a peppery bite, while baby spinach will add a subtle sweetness. For quicker convenience, just use a bag of pre-washed baby kale, spinach, or arugula.

This ain't your typical Parmesan cheese...this is dairy-free vegan "Parm!" This healthy, oil-free recipe uses chopped cashews for rich flavor and grated texture. Kid-approved, this is an essential condiment to use for plant-based diet, great sprinkled over Pasta with Marinara, Big 'Ole Italian Salad, or a Spaghetti Squash Broccoli Bowl.

Curly kale tends to be a sturdier, heartier vegetable than the slightly-sweeter, more tender Lacinato Kale. Plant-Based Chef Katie Simmons shares her tips on how to use the two types in different recipes. Tons of kale recipes at: www.plants-rule.com

Subscribe

Join the Plants-Rule Community

Email Address

Get Recipes, Videos, and Chef's Tips sent straight to your inbox.

Thank you!

Please check your Inbox to Confirm your Subscription!

Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.